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Sahiwal cows, the bilona churn and a protein called A2: the story behind Pakistan's most premium ghee.

By Hammad Tariq · 6 November 2026 · 2 min read

A1 vs A2

Cow's milk contains a protein called beta-casein. Many imported breeds produce a mix of A1 and A2 types; native breeds like the Sahiwal mostly produce A2. Some people find A2 milk products easier to digest.

The Sahiwal cow

Sahiwal is a native breed from Punjab, prized across the world for its hardiness and rich milk.

The bilona method

  1. 1Milk is boiled and set into curd.
  2. 2The curd is churned (bilona) into makhan.
  3. 3The makhan is slow-cooked into ghee.

Why it costs more

It takes much more milk and time to make ghee from curd than from cream, and Sahiwal cows give less milk than commercial breeds.

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Desi ghee in Zareen Farms packaging
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Desi ghee

Traditional desi ghee, slow-cooked from cream. Rich aroma, golden colour.

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